why make this recipe
This dish is quick, creamy, and full of flavor. It uses a ready-made rotisserie chicken to save time. It feeds a family and works for weeknight dinners or simple meals for guests. If you want ideas for other easy pasta meals, try this Cajun pasta for a different spice profile.
introduction
Creamy Rotisserie Chicken Broccoli Pasta mixes tender chicken, bright broccoli, and a smooth cheese sauce with penne. The sauce is rich but simple to make. You can use fresh or frozen broccoli. Leftover chicken makes this a fast plan for dinner. For another easy chicken bake idea, check a casserole twist like this crunchy chicken casserole.
how to make Creamy Rotisserie Chicken Broccoli Pasta
- Boil pasta in salted water until al dente. Add broccoli in the last 3 minutes. Save 1 cup of pasta water, then drain pasta and broccoli.
- Heat olive oil and butter in a large skillet over medium-low heat. Cook onion until soft, 4–5 minutes. Add garlic and cook 30 seconds.
- Pour in heavy cream and chicken broth. Bring to a gentle simmer for 2–3 minutes. Watch for small bubbles at the edges. Do not boil.
- Remove the pan from the heat before adding cheeses. Whisk in Parmesan and mozzarella until smooth. Add Italian seasoning, garlic powder, salt, pepper, and red pepper flakes if you like heat.
- Add pasta and broccoli to the sauce. Toss gently to coat with tongs.
- Fold in shredded rotisserie chicken last. Add reserved pasta water 2 tablespoons at a time until the sauce is glossy and loose enough to coat the pasta.
- Stir in a cold knob of butter right before serving for a silky finish.
Ingredients :
- 1 lb penne pasta
- 1 whole rotisserie chicken (3–4 lbs), shredded (about 4 cups meat)
- 4 cups broccoli florets (fresh or frozen)
- 2 tbsp olive oil
- 3 cloves garlic, minced fine
- 1 medium yellow onion, diced small
- 2 tbsp butter
- 1 cup heavy cream
- 1/2 cup chicken broth (low-sodium)
- 1 cup Parmesan cheese, freshly grated
- 1/2 cup mozzarella cheese (whole milk), shredded
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
Directions :
Bring a large pot of salted water to a boil and cook penne pasta according to package directions until al dente. During the last 3 minutes of cooking time, add broccoli florets directly to the pasta water. Before draining, reserve 1 cup of starchy pasta water in a measuring cup. Drain pasta and broccoli together and set aside. Heat olive oil and butter in your largest skillet over medium-low heat. Cook diced onion for 4–5 minutes until softened, then add minced garlic for 30 seconds until fragrant. Pour in heavy cream and chicken broth, bringing mixture to a gentle simmer for 2–3 minutes. Look for small bubbles around the edges, not a rolling boil. Remove skillet from heat completely before adding cheese to prevent graininess. Whisk in Parmesan and mozzarella until completely smooth, then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Add drained pasta and broccoli to the creamy sauce, tossing gently with tongs to coat everything evenly. Fold in shredded rotisserie chicken last. Add reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency. Stir in a cold knob of butter just before serving for restaurant-quality finish.
how to serve Creamy Rotisserie Chicken Broccoli Pasta
Serve hot, right out of the pan. Add extra grated Parmesan on top. A squeeze of lemon brightens the dish if you like. Pair with a simple green salad or garlic bread. For oven-baked comfort, you can turn it into a bake with breadcrumbs on top like other pasta bakes you may enjoy.
how to store Creamy Rotisserie Chicken Broccoli Pasta
Cool to room temperature within two hours. Store in an airtight container in the fridge for 3–4 days. Reheat gently on the stove with a splash of milk or reserved pasta water to loosen the sauce. You can freeze for up to 2 months in a freezer-safe container; thaw overnight in the fridge before reheating.
tips to make Creamy Rotisserie Chicken Broccoli Pasta
- Do not boil the cream. Keep the sauce at a gentle simmer to stay smooth.
- Add cheese off the heat to avoid grainy texture.
- Use reserved pasta water to thin the sauce slowly. It helps the sauce cling to pasta.
- Use high-quality Parmesan for best flavor.
- Shred the chicken by hand for better texture. For more casserole tips, see this chicken noodle casserole.
variation (if any)
- Make it spicy: add more red pepper flakes or a dash of hot sauce.
- Make it lighter: use half-and-half instead of heavy cream and add a bit more broth.
- Add vegetables: mushrooms or spinach work well.
- Bake it: top with extra mozzarella and breadcrumbs, then bake at 375°F (190°C) until bubbly.
FAQs
Q: Can I use frozen broccoli?
A: Yes. Add frozen broccoli in the last 3 minutes of pasta cooking as the recipe says.
Q: Can I use other pasta shapes?
A: Yes. Rigatoni, fusilli, or farfalle all work well.
Q: How do I avoid a thin or runny sauce?
A: Use the cheese to thicken and add reserved pasta water slowly. If it’s too thin, simmer briefly to reduce. If too thick, add more pasta water.
Q: Can I make this ahead?
A: You can prepare parts ahead. Keep sauce and pasta separate and combine when ready to serve.
Q: Is rotisserie chicken necessary?
A: No. You can use leftover roasted or poached chicken, or cook chicken breasts and shred them.
Conclusion
If you want more ideas that use rotisserie chicken in creamy pasta dishes, see this version called Creamy leftover rotisserie chicken pasta – Berry&Maple. For a baked pasta twist with chicken and broccoli, check Chicken and Broccoli Pasta Bake · Chef Not Required. For a quick and simple weeknight chicken and broccoli pasta, try this Chicken and Broccoli Pasta – Quick and Easy Dinner Recipe!.
Creamy Rotisserie Chicken Broccoli Pasta
Ingredients
Pasta and Broccoli
- 1 lb penne pasta Can use other pasta shapes like rigatoni or fusilli.
- 4 cups broccoli florets (fresh or frozen) Add in the last 3 minutes of pasta cooking.
Sauce Base
- 2 tbsp olive oil
- 2 tbsp butter
- 1 medium yellow onion, diced small
- 3 cloves garlic, minced fine
- 1 cup heavy cream Do not boil, keep at a gentle simmer.
- 1/2 cup chicken broth (low-sodium)
Cheese and Seasoning
- 1 cup Parmesan cheese, freshly grated Use high-quality for best flavor.
- 1/2 cup mozzarella cheese, shredded
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional) Add if you like heat.
- to taste Salt and black pepper
Chicken
- 1 whole rotisserie chicken (3–4 lbs), shredded (about 4 cups meat) Can use leftover cooked chicken.
Instructions
Preparation of Pasta and Broccoli
- Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente.
- During the last 3 minutes of cooking time, add broccoli florets directly to the pasta water.
- Before draining, reserve 1 cup of starchy pasta water.
- Drain pasta and broccoli together and set aside.
Cooking the Sauce
- Heat olive oil and butter in your largest skillet over medium-low heat.
- Cook diced onion for 4–5 minutes until softened.
- Add minced garlic for 30 seconds until fragrant.
- Pour in heavy cream and chicken broth, bringing mixture to a gentle simmer for 2–3 minutes.
- Remove skillet from heat completely before adding cheese to avoid graininess.
- Whisk in Parmesan and mozzarella until completely smooth, then season with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
Combine Pasta and Sauce
- Add drained pasta and broccoli to the creamy sauce, tossing gently to coat everything evenly.
- Fold in shredded rotisserie chicken last.
- Add reserved pasta water 2 tablespoons at a time until you reach a creamy, glossy consistency.
- Stir in a cold knob of butter just before serving for a silky finish.
